Macaroni

This recipe of pasta and cheese just goes to show that the classics will always remain!


Country: Italy
Century: 15th



  • Pasta*
  • Broth, or water
  • Butter
  • Parmesan cheese, grated

Cook pasta in broth with salt. If using water, add some butter to it. Drain, add butter and parmesan if desired, and serve.


Original Recipe Sources

Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: XVI Macharoni Romaneschi. Piglia bella farina he fane pasta uno pocho piu grossa che quella dele Lasagne, et rivoltala in torno ad uno bastone, et taglia la pasta larga uno digito che resta como una stringo; et metteli a cocere in bono brodo ho in altra aqua secondo el tempo; et fa prima bulire l'aqua cum uno pocho de sale avante che li mette dentro li macharoni; et se li cocerai in aqua, mettelli dentro butiro freshco.

Roman Macaroni. Out of fine flour make a dough that is a litttle larger than for lasagna, and wrap it around a stick, and cut the dough the dough the width of a finger so that it stays like a ribbon; set it to cook in good broth or in some other liquid depending on the season; let the liquid boil first with a little salt before putting the macaroni in it; and if they are cooking in water, add a little fresh butter to it.

Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: 17. Vermicelli. Falli cocere in bono brodo grasso per spacio de una hora, he poi falle menestre he metti de sopra caso permesano gratato cum specie dolce; he primo falle ghialdi cum zaffrano. Et similiter potrai fare de le Lasagne

Vermicelli. Cook them in good fat broth for an hour, then set them out garnished with grated Parmesan cheese and mild spices; first make them yellow with saffron. You can make lasagna in the same way.